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March 23, 2015

Here is an excerpt from a recent piece I shared on Fresh Cup Magazine's tea blog that pays homage to my favorite snack, tea and cheese.

"Consider the pairing of tea and cheese to be a deconstructed latte (if you fancy adding milk to your tea). A splash of milk may have been lovingly stirred into your morning robust black tea blend or your masala chai could have been simmered in milk on the stove. We seek out lattes for their richness and comforting sensations. But rather than steep tea into the milk, we have a chance to play with dairy delights that have been nurtured, aged, pushed, and shaped to achieve complex flavors that simple milk can’t bring to the table."

March 16, 2015

Even though Spring has skipped on stage, winter won't seem to make its graceful exit and has continued to show us sprinkles of snow and send in whipping chilled winds. So, until we bit the cold nights adieu I am keeping cozy with three tea infused sips that warm me to the core: Earl Grey Hot Cocoa with Orange Blossom Earl Grey Whipped Cream, Horchaita, and Spiced Hojicha Green Tea.

While I developed these recipes for the fall for a Fresh Cup Magazine printed piece, I find myself readily embracing warming spices and tastes as they will soon be tucked into the back of cabinets. Plus, even as the sun filled days are screaming spring, these tea infused sips will get you through the cold spring nights. You can jump over to Fresh Cup to read the full piece that offers the inspiration behind each sip, tips/tricks and tasting tales. But if you want to settle into the recipe details first, you find those here as well.

Tell me...what cozy creations are near and dear to your heart as you're waiting for spring's warm up?

Bring water to a boil and steep chai for five minutes. Strain leaves and cool tea until warm. While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal). Pour warm tea over the rice in the blender and add the cinnamon stick. Cover and refrigerate for at least eight hours, but preferably overnight.

Remove the cinnamon stick, then puree the rice and tea until it’s completely smooth. For a truly smooth texture, strain the mixture through cheesecloth, extracting as much liquid as possible (note: if working with high-power blender the cheesecloth may not be needed). Pour the rice and tea mixture into a small pot on the stove and warm over medium heat until hot. Stir in the milk and sugar until the sugar is dissolved. Bring to a simmer and serve immediately with a sprinkle of cinnamon and a spoon.

Note: Infuse the rice with tea/cinnamon stick and blend with rice milk and sugar ahead of time, then refrigerate in an airtight container. Heat until very hot via stove or hot plate. Be sure to stir well.

December 11, 2014

Earlier this fall I made my way to Blue Moon Acres' Edible Flower Garden and got lost in the scents and tastes of the petite blossoms. Hours later, I was baking a rose bundt cake with vanilla creme fraiche icing (infused with a pink hue) and a candied rose petal halo that was featured on DesignSponge. Even after the cake was devoured I was left with a small jar of freshly candied petals. Rather than dust myself with sugar and flour again I stirred the sweet blossoms into a cup of Keemun tea.

Keemun is a Chinese black tea from the Anhui province that is known for its gentle toasty flavor with hints of dark cocoa, deep but subtle sweet notes, and slight fruitiness. The hint of rose lingered in the black tea and played upon fruit notes while it danced with dark cocoa with a sweeter finish from the sugar. And since it is the season of gathering and thanking a host or hostess with a token of gratitude, you might consider seeking fresh petals (which may be difficult to find this time of year but worth a try) to candy and gift in a gorgeous glass jar along with a tin of tea. Do note that rose plays well with a range of teas from jasmine green (for a pronounced floral bouquet, a masala chai, an assam black tea and an herbal chamomile/lavender blend.

Separate the yolk from the egg white, and place the egg white in a small, shallow bowl. Add superfine sugar to a second shallow bowl. Cover one baking sheet with parchment paper. Individually dip each rose petal into the egg white and then dip into the sugar, shaking it free of excess sugar. Place petals on the parchment paper and allow them to dry for 7-12 hours in a cool, dry location until hardened. Store the petals in an airtight container at room temperature for up to one year.

December 2, 2014

My steeped world has been moving at quite a rapid pace, and I've missed posting to teaspoons & petals (although I quench my thirst for immediate sharing on Instagram). So excuse me while I catch my breath and jump right back into posting.

Over the past few months, I have been sharing tea stories and recipes on Fresh Cup Magazine's tea blog. Two of my pieces for Fresh Cup have a bit of an oolong focus, as I explored the story behind a winter harvest of a dark roast oolong and yixing teapots. Besides being perfectly petite (at least most are), what I love most about yixing pots are the porous nature of the the clay that absorbs the essence of the tea (which is why it is recommended to only steep one type of tea in the yixing pot to maintain its purity). Pop over to the piece for a full read.

November 30, 2014

There are some teas that make the world slow down around you as your taste buds try to process the flurry of excitement after just one sip. As you brace yourself for the second taste, you passionately focus all your senses as you lift the tea cup to your lips. For me, that tea was Ippodo's Kakurei Gyorkuo Green Tea. To pause for a second, let me just note that Ippodo is my go-to source for Japanese Green tea, as they have been crafting the highest quality Japanese green teas for nearly 3 centuries. While you can purchase teas in their online shop, I highly recommend that you visit their peaceful store in New York City (their only retail store outside of Japan). Or if you are in my City of Brotherly Love, you can purchase a selection of their teas at Rikumo.

As I stumbled back in pure glee, I was lost in the savory nature of this gyokuro. Known for their notes of umami, this particular gyokuro was briny and meaty. The elements of oceanic seaweed tangled with meaty tastes of porcini mushrooms. The full-bodied, smooth sip had a mouth-feel that was rather brothy and reminded me of an intense stock (think miso dashi). Only ever so slightly astringent, the taste washed over my tongue as it was gently dried to reveal an ever so subtle sweet finish (think underripe stonefruit).

Do note that the steeping method suggested is 10 grams (about 2 heaping tablespoons) per 80-120ml of water that was boiled and cooled to 140 degrees Fahrenheit. Steep the tea leaves for 1 minute and 30 seconds without agitating the tea pot and leaves. Considering that this is a rather special experience, be sure to steep the leaves for a second and third time (note that once the water is added for the subsequent steeps, immediately strain the tea rather than letting it steep, as the leaves have been awakened and flavor will be immediately present). And due to its delicate nature of only being steamed, be sure to steep all of the leaves within 2 weeks once the package is opened to experience the most fresh and flavorful tastes.

Do tell me, which teas have sent you swooning and left you speechless?

October 10, 2014

While it's clear that I embrace the "teaspoons" of "teaspoons & petals" throughout each and every day, my deep love for "petals" is quietly celebrated via small vases with seasonal blooms tucked within and scattered throughout rooms. In the past, I have nurtured a small pot of nasturtium flowers for their peppery bite, and infuse many steeps with a sprinkling of dried rose petals and lavender. Although, my eyes were opened to the blossoming world of edible flowers after a tree lined street journey to Blue Moon Acres edible floral garden (more to come on the lovely ladies and the story behind that incredible farm). Within hours after the dreamy visit, I was dipping rose petals into fine sugar and whipping up a rosewater cake that seemed to aromatically transform my kitchen into a rose garden.

October 9, 2014

If you reside within or nearby the city of brotherly love, then I hope you'll meet me for tea on November 9th. While I love to share tips, techniques and stories on teaspoons & petals, I must admit that teaching classes brings me so much joy. This fall, I'm teaching a tea infused classes and I do hope that you'll join me. Take a peek at the class description below that ends with a link that will lead to more details and ticket information. Treat yourself to a Sunday afternoon getaway or invite friends for a steeped gathering. Seats are filling up fast, so be sure to RSVP ASAP!

September 16, 2014

The art of being a collector walks quite the fine line between an enthusiast and a hoarder. Fortunately for me, tea cups can be perfectly tucked within a bookshelf and handkerchiefs can be folded into a tiny, tidy stack. I can still recall the very first moment my eyes met the embroidered details that revealed the most precious petal. The ladylike lace and scalloped edges sent me swooning.

I was taken by the notion that these petite gems were once an everyday accessory. So, I intended to make them part of my daily rituals with the steeped leaf. The deliate dimensions and details seemed like the perfect pairing for a cup of tea. I've smoothed out their wrinkles and covered them with cups or tiny teaspoons, transforming them into perfect placements. I've folded them into squares to serve as miniature cup coasters. I've hung them from a clothesline to make the most airy bunting banner and lined up their edges for a vintage table runner (anchored by small vases of flowers).

As one who favors the aesthetic and decor of decades past, I felt within my heart that each possessed their own story that threaded memories of ladies who lingered in parlors. Needless to say, when I thoughtfully unfold a handkerchief from the tiny fabric stack, I take a moment to explore each printed pattern, embroidered bit, crease, and stain as I slowly sip my cup of tea. It's a ritual for me that's two fold, signaling the start of a quiet cup of tea where I can let my imagination wander and wonder and dream. Yes, honey and tea might be the darling duo, but handkerchiefs are the unsung hero for a steeped sip, quietly lingering and waiting.

September 1, 2014

Even though the cool air is creeping in, I'm still craving cold, creamy scoops of ice cream. Top that spoonful with marshmallow spread sandwiched between tea infused dark cocoa cookies, and well, my heart skips a beat. Seeking a whimsical take on s'mores and ice cream, I infused the ice cream sandwich cookies with subtle smoky notes from lapsang souchong butter. Known for its intense smoked aroma and savory flavors, Lapsang Souchong is a black tea from the Wuyi Mountains in the northeastern part of Fujian that is dried over pine fires. When baked with rich, dark, unsweetened cocoa, the smoked tea butter is slightly quieted to impart a whisper of a note that your taste buds might read as savory just for a second.

Peek at the full recipes below for the butter and ice cream sandwiches, along with a video from my web series about cooking with tea on The Daily Tea. If you're inspired to steep tea into your daily routine, peek at more tea infused recipe videos right here. And I might recommend making an extra batch of the smoky butter and experimenting with simple small bites, like melting it over popcorn (which I often do with earl grey tea butter). I've been meaning to fry an egg and bacon in the butter for a smoked breakfast sandwich paired with a steeped cup of the tea. Use it to brush on chicken before roasting or grilled vegetables to intensify the char flavor. And, really, when is extra butter ever a bad thing? Never. The answer is never. But you already know how I feel about it...

August 5, 2014

Pu-erh tea, a tea category all its own, is generally known for its rich, woodsy and earthy flavors with hints of mushrooms, tobacco smoke and even a touch of leather, all depending upon if the pu-erh tea is cooked or raw and how long it’s been aged (above: a Moon Cake Shu Pu-erh from In Pursuit of Tea). I was inspired to infuse this steep with a summer smoked classic of kabobs on the grill, and create a recipe for pu-erh tea chicken and mushroom kabobs. The deep, earthy flavors of this tea add a complexity that sings when mixed with umami notes of soy sauce, toasted sesame oil and other ingredients in the marinade. Be sure to use meaty mushrooms like porcini or cremini, that mirror mushroom elements within the tea, rather than more subtle white button mushrooms. Swap chicken for tofu or sweet carrots for a vegetarian skewer. Watch my recipe video below, as part of a summer web series sharing my original tea infused recipes on The Daily Tea.

Pu-erh Tea Chicken & Mushroom Kabobs.

Makes 8-10 kabobs

Ingredients:

3 tablespoons Pu-erh tea

1 ½ cups water

½ cup soy sauce

4 tablespoons toasted sesame oil

4 tablespoons lemon juice

1 tablespoon honey

4 garlic cloves, minced

8oz baby Porcini or Crimini mushrooms, sliced into ¼ to ½ inch thickness (note: use any mushroom you like)

1 pound chicken thighs (skinless & boneless) cut into 1-inch cubes

1 red onion, cut and separate layers into 1-inch pieces

1 green bell pepper, chopped into 1 inch pieces

8-10 wooden or metal skewers (tip: soak wooden skewers in water for 30 minutes to ensure that they won’t be flammable)

Bring 1.5 cups of water to a boil. Add 3 tablespoons of Pu-erh tea to an infuser and brew in boiling water for 6 minutes. Strain and reserve tea leaves.Stir honey into hot tea and let tea completely cool to room temperature (for quicker cooling, place brewed tea in fridge or freezer, making sure that mug or tea pot is covered to preserve freshness/flavor).While the tea cools, prep chicken and vegetables. In a large bowl, mix soy sauce, lemon juice, garlic, and wet steeped tea leaves and then add room temperature tea. Pour marinade into an airtight container or bowl, and add onions, mushrooms, chicken and mix to ensure that they are completed covered by the marinade. Cover with plastic wrap or seal airtight and let the ingredients marinate in the refrigerator for at least 6 hours (overnight recommended but no more than 24 hours).

Heat grill or an indoor grill pan on high heat until very hot. Thread mushrooms, chicken pieces, onion and bell peppers onto each skewer (note: do not crowd ingredients on each skewer or they will not cook properly).Place each skewer on the grill and cook 5-6 minutes on each side until ingredients are slightly charred and cooked (if you find that they’re sticking, use a light cooking oil spray). Remove from the grill and serve warm.

August 4, 2014

I am a dreamer. I always have been. I can still recall countless moments as a child settling into soft blades of grass on the subtle slope of my front-yard (which seemed like a small hill at the time). It was my nature made chaise lounge that offered just the right perspective for gazing at clouds. I would let my imagination sink into shades of blue until the first white puff slowly faded into sight, and then I'd let it take shape as my mind began to pain pictures in the sky. I remember schools of fish swimming, a ladies high heel, a classic car with puffs of smoke trailing behind it, and a painter's palette. But what I realize now is that what mattered was not just the challenge to mold and shape puffs of clouds, but also learning to be silent, quiet, reflective and appreciative of the details.

To this day, I still take moments to uncover lifestyle scenes hidden in the sky, but I often find I'm distracted by a deadline or text message ring. As I pull myself inside and let the flurry of life twirl around me, there's a part of me still grounded in the hopes of a quiet moment that I've found with tea. The moment that the water meets the tea, the leaves begin to dance about as if I had just wound up a music box. I watch the twists of leaves unroll like an ancient scroll. Oolong pearls unfurl like soft ball of yarn falling down a flight of stairs in slow motion. When you hear your kettle sing and your let water mix with leaves, promise me that you won't fade out of the room, but instead linger and find comfort in the dance of the tea leaves.

August 3, 2014

On a sunny summer sunday, I filled totes and bags with tea tools, infused iced teas, tins of tea and (carefully wrapped) treasured tea pots and tea cups. The air was bright and clear as I made my way to the classroom to teach my tea workshop as part of a series of thoughtfully curated classes with The New Old Fashioned, founded and led by the loveliest ladies-Sharon McMulen and Anna DeMarco-Mills.

Steeped Sips and Bites, the theme of the workshop, featured a few of my favorite infused iced teas (rosemary assam black tea lemonade and lavender,rose,chamomile, sencha green tea with a splash of lime juice), along with fresh brewed pure iced teas, farmers market fruit simple syrups and a range of my homemade and simple tea infused treats: campfire tea ice cream sandwiches, matcha green tea goat cheese crostini, earl grey tea butter melted on popcorn, lapsang souchong butter melted on popcorn and watermelon and basil skewers with assam black tea simple syrup. I shared tea 101 tips, recipes for tea infused treats, iced tea techniques, a DIY tea blending bar, and stories within my steeped world. Rather than ramble, I recommend that you peek at the delightful video that captured the joy in the air on that delightful sunday afternoon (from the talented ladies of LoveMeDo).

p.s. I'll be teaching more classes this fall in philadelphia, so be sure to subscribe to my enewsletter to be the first to know.

July 30, 2014

Slip back to crisp spring air for a second, and there I was skipping into Van Leeuwen ice cream shop in the city that never sleeps. I tried to keep my cool as I stepped through the doorway with a belly of butterflies. You see, one day while casually scrolling through Instagram I was struck by a Van Leeuwen snapshot that spoke of genmaicha green tea & wildflower honey ice cream. I felt my heart leap and taste buds jump for joy. Fast forward to a hopeful spring day in NYC in their sweet treat parlor, my eyes slowly moving to the menu (squinted in hopes that the blurry vision would help lessen the blow if I missed out on the tea treat). Scanning through handwritten flavors on the chalkboard at a rapid pace, I stopped when I saw what I thought to be a "g" and opened my eyes wide to read each and every letter, g-e-n-m-a-i-c-h-a. They were all there. It was real. I may have danced. But I'm not sure.

Racing to the register, I almost screamed my order for genmaicha green tea ice cream in a classic sugar cone. I simply love the way a scoop sitting atop a cone sends me back to childhood giddiness of masterfully sculpting the ice cream with every lick so that you wouldn't even lose one drop of cream. First taste, and the savory toasty, nutty notes rush to my taste buds, then are quickly cooled by smooth cream that was rounded out with an excited shout of rich but not overly sweet wildflower honey. I could have lost myself in a pint or two, but instead I savored the memory. I smiled thankfully knowing that I could add a new tea infused ice cream flavor to my bucket list, as genmaicha joined fast favorites of masala chai, earl grey and matcha green tea. Welcome to the club.

July 29, 2014

I love tea. I love cooking with tea. I love to share my tea infused recipes. Cameras don't scare me (well maybe every now & then). So, all points led to me teaming up with The Daily Tea to create a web series this summer to share a few of my favorite tea infused recipes. Hip hip hooray for cooking with tea!

As I tip toe into and through this new adventure, I have started to learn about the wondrous world behind and in front of the camera. From recipe development, script writing, ingredient shopping, pre-prep for swap-in finished dishes, shaking out jitters, watching unedited versions for changes, oh my it has been a whirlwind! On-camera work is a beautiful beast and I am so grateful that I can leap into something exciting and new, ready and willing to learn from my joys and mistakes. There have been delicious moments, bountiful bloopers, laugh out loud giggles, long days and tea stained shirts. I may have actually eaten a teeny tiny bug that landed on my spoon, because it was the last take and I wanted to get the shot just right without starting over (taking one for the team). I've worn my tea infused heart on my sleeve and let you into my world for a moment (even though the kitchen isn't mine). Thank you (and The Daily Tea) for letting me share this new on-camera adventure. I can't wait to sit back, reflect, listen to your comments, learn and hopefully continue on this adventure to share even more of my tea infused recipes.

July 28, 2014

Some may like a spoonful or sugar, but for me I would happily fill mine with butter. I've had a deliciously long romance with the creamy treat, swapping salted for unsalted and leaning towards the rich european style with a welcomed tanginess on the taste buds. My heart has grown so fondly of butter that I have even purchased an oh so special butter dish that surrounds the dairy delight in the prettiest glass patterns.

It's been swirled with warmed maple syrup, pink sea salt, fresh herbs, cinnamon and other spices and syrups, until one morning when I stumbled upon a steeped revelation. As winter tumbled outside my window, I was gleefully toasting a piece of pannetone (the italian sweet bread loaf) and generously spreading (ok, slathering) the toasted bready caverns with butter. The first bite was immediately followed by a long sip of steaming earl grey tea. All at once and yet every so slowly the bold black tea was softened by richness of butter, and then lifted up with citrus notes of bergamot in the tea and orange zest of the pannetone, and then tied together with a ribbon of sweetness from the dried fruit and sugar in the italian bread. And that one taste is what led me to create my very first batch of earl grey tea butter.

A simple recipe of ingredients, each with their own purpose and place to shine. The butter base is a mixture of softened unsalted and salted butter (just a touch of salt for balance) that's infused with an earl grey tea concentrate and ground earl grey tea leaves (a double infusion for a bold earl grey flavor). And then there's the lemon juice and orange zest to play upon the bergamot citrus notes int he earl grey tea followed by a dose of honey to let everything sing sweetly. Mix, mix, mix and chill to set. Be sure to lick the spoon.

While a generous spread on toast with a pot of earl grey tea is my go-to pairing, this steeped butter can be melted over popcorn, roasted with chicken or left to sizzle around an egg frying in a pan for a morning sandwich. And, of course, you can bake it into any sweet treat that calls for butter. Maybe consider baking earl grey shortbread cookies to pair with Joanna Hawley's (jojotastic) earl grey infused cocktail, the earl greyhound for the happiest of hours.

May 5, 2014

As a tea consultant, my everyday life is fully steeped in tea. However, each day is brimming with new tea tasks that send me into the kitchen and then typing away at my desk. One of my most memorable tea challenges was developing fifty iced tea recipes for my client, Takeya. Throughout the past three years, I have consulted with Takeya to assist in the development of their collection of six teas and fruit blends specialty created to be brewed and chilled in their fabulous iced tea maker (fresh brewed iced tea in minutes? yes, please). Tasked with the opportunity to transform the iced teas into iced tea infusions bursting with fresh fruits, herbs and spices, I spent months testing recipes that would find their way into the soon-to-be-launched Takeya iced tea recipe book.

Since I am overjoyed about the upcoming launch, I couldn't help but share a sneak peek at a favorite recipe featured in the book, the iced spiced chai tea latte. The hearty assam black tea in the Classic Black blend brews to a mildly brisk yet smooth flavor when steeped in the milk (milk slightly mutes heartier black tea flavors leaving room for other notes to come through). Anchoring the iced tea latte, the black tea effortlessly blends with rich honey, slightly sweet cinnamon, spicy ginger and fragrantly aromatic cardamom and cloves. And if you're craving this sip as an afternoon snack or morning meal, pair it with buttery breakfast treat like a croissant, french toast, banana bread or any other baked good warming in your oven. This fresh take on the Indian Masala Chai tea beverage will make you wonder why you ever liked the syrupy-sweet packaged version.

2. BREW & FLAVOR Heat milk to a boil and fill the pitcher halfway. Lower the lid with attached Tea Infuser into the hot milk, allowing steam to vent, and brew for 15 minutes. Remove the lid and detach the Tea Infuser. Stir in ground cardamom and honey until dissolved.

3. FLASH CHILL Top off with ice, seal lid and shake for 30 seconds to flash chill.

Tip: For a spicier sip, add a thinly sliced 6-inch piece of ginger and 8 cinnamon sticks (from Tea Infuser) to the Fruit Infuser, and infuse in the refrigerator for 1 hour.

April 2, 2014

There is an art to pairing tea that connects with the spirit of steeping well beyond the aroma of the brewed tea and the first sip. The steeped tea can elevate the flavor of what's on your plate and even change the flavor of the tea in a deliciously exciting way. You may be surprised by somersaulting taste buds. A rich goat cheese paired with a grassy, astringent sencha green tea brings out the subtly sweeter notes lingering with the sip. And suddenly the fresh, grassiness of the goat cheese seems to be shining brighter than ever. Beyond the dairy delights, I jump at the chance to pair savory and sweet baked goods with tea that can take the shape of a morning welcome, an afternoon spirit lifter or a new take on happy hour.

So in honor of seeking duos that are better together, I hope that you will join me on April 28th for a springtime tea and baked goods pairing class at Metropolitan Bakery's Cafe (right near Rittenhouse Square) from 6:00-7:30pm. $30 tickets include 4 teas perfectly paired with Metropolitan's infamous savory and sweet baked goods with a parting gift. To sign up for the class, please call 1.877.41.BREAD.

As I continue to welcome spring's arrival, I've selected one tea to chill and three warm brews to feature during the evening class to anchor us even more in this month of blossoms and green awakenings. From herbaceous sencha green tea, toasted genmaicha green tea to an oolong that will sweep your senses into a garden ripe with fragrant blossoms, and then ending with an earl grey that will make you think twice with its green tea base and rhubarb twist, winter doldrums will seem like a forgotten dream as spring simmers. And I'll be sure to share how to perfectly steep each tea and my tea 101 foundations that set up a steep for success.

Pairings were carefully selected during a meeting of the minds and taste buds with Wendy Born and Jessie Harris of Metropolitan. While I don't want to spoil every detail of the pairing surprise, keep in mind that you'll bite into wedges of focaccia, bread baked with edible treasures inside, crumbling bars with jam gems and a parisian pleasure that's light enough to float away in the spring sky. Buttery crumbles will melt into sips of warm tea, and with your eyes closed you might just think that you ordered a latte. But that's just the beginning...

March 26, 2014

The past few months have been a whirlwind of steeped adventures. While I haven't been busy on the blog, you may have seen glimmers on my Instagram feed. And as I settle into spring and take a deep breath from the hustle and bustle, I look forward to sharing stories of leaves that have swept me into a dream and tea infused recipes that have kept me close to the kitchen.

In the theme of turning over a new (tea) leaf, you may have also noticed that teaspoons & petals has a new look thanks to the lovely Sharon McMullen of Ink & Mortar. The delicate details, soft sweeps of color and vintage gold touches finally capture what I've always dreamed it could be. So with a fresh face forward and a renewed writing spirit, I'm overjoyed to take you back through recent tea escapades and whisper about exciting classes and events to come. So let's meet for a cup of tea, right here. What steep has made your heart skip a beat since we've last chatted?

November 7, 2013

You've taken the time to source the perfect tea and had a petite party for the very first sip. But now it's time to let the tea rest next to its fellow friends, however, the airtight foil bag doesn't fit with your kitchen style. Rather than hide it away in the cabinet to get lost with your pasta and peas, I recommend collecting airtight jars and containers for practical and pretty storage. While glass is gorgeous, you don't want to expose your tea to light (or air/moisture). Ceramic and tin are my go-to options, especially if they have a touch of gold or vintage flair. Opt for chalkboard jars (like the one above) so that you can easily spot your favorite leaf without breaking into the top. How do you store your tea?

November 6, 2013

The hum of the kettle on the stove, the sizzling splashes in saucepan, and the clinking of a whisk on the sides of a metal bowl are all sounds that make my heart skip a beat. I am at home in any kitchen, especially when I'm infusing new dishes with the steeped or dry tea leaf. PHL17's Eye Opener morning television show recently featured three of my favorite steeped dishes that highlight a variety of tea techniques. Beyond the traditional (and simply scrumptious) tea infused cookie, you can also whisk tea into a salad dressing, rehydrate dried fruit/vegetables, use it as stock and even steep it right into a butter. You can watch the full video for a peek at my tips and see full recipes noted below.

November 5, 2013

The winter coat has migrated from the back of the closet to my kitchen chair for easy access when early morning walks call my name. Whipping cold winds have me longing for sweet summer days filled with small bites under the sun. These sweet cherries adorned with edible flowers were delicately layered with a simple syrup infused with honey, assam black tea, cardamom seeds and rosewater. The malty assam black tea stood up to the rich wildflower honey that was entwined with bouquets of rosewater and citrus notes of the fragrant cardamom seeds.

March 26, 2013

Considering that my kitchen could technically pass for a tea shop, it's easy to find ways to infuse new dishes with a favorite tea that's well within reach. A little over a month ago I volunteered to test a Genmaicha Pilaf recipe, as part of the Food52's Community Picks Recipe Testing adventure that happened to have a tea theme. The concept was deliciously simple: sign up to test a tea-infused recipe shared by a Food52 member, test the recipe in the comfort of your kitchen, and email a headnote to the editors for a chance to have it published with a Community Pick winning recipe.

Genmaicha green tea brings a unique duo of nutty, toasty notes that are brightened by vegetal grassy notes, which make it an ideal steep for culinary escapades. In previous kitchen adventures, I've replaced water with brewed genmaicha when cooking rice, so this recipe seemed like a natural evolution (with the addition of re-hydrating dried shiitake mushrooms in the brewed tea-as shown above). Needless to say, I was smitten with every aromatic experience, and having my headnote selected by Food52 editors and featured with the recipe was just icing on the cake (or an extra sip of tea).

Take a peek at my headnote below and then skip over to Food52 to see the full recipe (and then hurry to the nearest market for the necessary ingredients):

"The genmaicha green tea broth brims with toasty, savory notes, naturally enhancing the umami of earthy shiitake mushrooms and adding delicate depth to this warming pilaf dish. Aromatic citrus (opt for meyer lemons for a sweet, floral zest) and spicy ginger add bright nuance. Be sure to brew the tea in 180 degree water for 2 minutes to achieve the perfect flavor, and treat yourself to an extra cup to sip as everything gently simmers in the pot."

February 28, 2013

"The nuances that linger within green tea can leave your palate with endless taste memories: from rich chestnut aromas, luscious floral flavors, buttery and brothy sips, clean and crisp grassiness that brightens the taste buds, to toasted notes that warm you to the core better than a favorite sweater."

February 24, 2013

As I try to heal after losing a dear friend, I have found great comfort in sipping tea from one of her teacups. I carefully carried her vintage jewel home, unsure if I would be able to sip from it so soon since the sight of it made me quickly recall memories and long for more. However, as I poured sencha up to the golden rim I felt connected to her. In some way the tiny teacup brought me great comfort. It's as if I can have tea with the memory of her in a matter of moments. No longer just a cup, this treasure will serve as a reminder and a way to honor her spirit. And again "seeking comfort in tea" is layered with new meaning.